Moroccan-style coleslaw Recipe

serves:

6
- 8

Skill:

easy

Cost:

cheap

Prep:

15 min

Nutrition per portion

RDA

Calories

87 kCal

4%

Fat

6g

9%

- Saturates

1g

5%

Our delicious Moroccan-style slaw is a real winner with the whole family. Mix spices and chilli to red onions, peppers and cabbage in a large bowl and that’s really all there is to it – super easy! This twist on the traditional coleslaw recipe is great served with grilled meat or fish as a healthy midweek meal. It’s also really quick to make too so you can just whip it up while you wait for the meat or fish to grill. This exotic slaw recipe works equally as well packed into lunch boxes, and it’s a healthy and fun way to make your lunch more exciting without adding the unnecessary calories or spending tons of money. And if you’re trying to shed pounds or simply trying to maintain your weight, you’ll be very happy to know this coleslaw works out only 87 calories per serving – so perfect if you’re on a diet! This Moroccan-style coleslaw recipe serves 6 to 8 people but you can easily double up the quantities of the ingredients if you’re feeding more people. This delicious recipe will take only 15 mins to make, ideal if you’re short on time but still want a delicious side dish.

Ingredients

2 level tbsp caster sugar

2 level tsp Ras el hanout

2 tbsp cider vinegar

4 tbsp olive oil

Pinch of salt

Shake of Tabasco sauce, optional

½-1 large red chilli, deseeded

1 small red onion, peeled

1 Romano or bell red pepper, deseeded

200g (7oz) Savoy cabbage wedge

200g (7oz) red cabbage wedge

Method

Mix the sugar and spice in a large bowl with the vinegar, oil and a pinch of salt, and adding Tabasco, if you like.

Finely slice the chilli and onion and add to the dressing in the bowl. Slice the pepper into thin strips and add to the bowl.

Finely shred the cabbage wedges, discarding the core. Add to the other ingredients and mix well (with your hand is best). Serve the salad on its own or with grilled meat or fish. This makes a lot, but it will keep in the fridge for a couple of days.